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cookies and cream cinnamon rolls recipe

Cookies And Cream Cinnamon Rolls

Bianca Turci
Gooey and sweet Cookies And Cream Cinnamon Rolls stuffed with crushed Oreos and cocoa powder and coated with cream cheese frosting. Comforting and decadent, a batch of these Oreo cinnamon rolls is truly worth your time and effort! Ready in just 7 steps, overnight option provided!
5 from 6 votes
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 12 cinnamon rolls
Calories 493 kcal

Ingredients
  

For The Dough

  • 1 cup (250 ml) whole milk (warm, between 90-100F)
  • 2 and 1/4 teaspoon (7 g) instant yeast
  • 1/2 cup (100 g) white granulated sugar
  • 1 egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups (500 g) all-purpose flour
  • 1/4 cup (60 g) unsalted butter (room temperature)

For The Filling

  • 1/2 cup (100 g) unsalted butter (softened)
  • 3/4 cup (150 g) brown sugar
  • 4 tablespoon (30 g) unsweetened cocoa powder
  • 1 and 1/2 to 2 teaspoon vanilla extract
  • 5 Oreos (crushed into a sand-like texture)

For The Cream Cheese Frosting

  • 4 oz (111 g) cream cheese
  • 2 tablespoon (30 g) unsalted butter (melted)
  • 2 tablespoon (30 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar

For Topping

  • 2-4 Oreos

Instructions
 

  • Make the dough. In a large bowl or the bowl of a stand-mixer, add the milk, yeast, sugar, egg, vanilla extract, salt, and flour. Mix until a dough starts forming and pulling away from the sides of the bowl. Then add in the butter and keep mixing or kneading by hand until the dough is mostly smooth and elastic.
  • Let rise. Place the dough in a clean bowl greased with vegetable oil, cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rise until double in size (about 60-90 minutes).
  • Prepare the filling. Add the softened butter, brown sugar, cocoa powder, crushed Oreos, and vanilla extract to a medium bowl and mix until combined. Set aside.
  • Assemble the cinnamon rolls. Grease a 9x13" (22x33 cm) baking dish with butter, and set aside. Punch down the dough to release any air bubbles. Transfer the dough over to a lightly floured surface and roll it out into a 24x15" (60x38 cm) rectangle. Use a spatula to spread the prepared Oreo filling on top of the rolled out dough. Starting on the longer end, roll up the dough into a log, then use dental floss to slice the cinnamon rolls. To do that, simply slide the floss under the log, take both ends of the floss, cross them over the top of the log, and pull on the ends to slice 12 rolls.
  • Let rise again. Place the cinnamon rolls close together into your prepared baking dish. Cover the baking dish with a clean kitchen towel or plastic wrap and allow to rise until puffy. Meanwhile, preheat the oven to 350F (180C).
  • Bake for 20-22 minutes or until golden on top. A toothpick inserted in the center of one of the central rolls (right into the dough, not where the filling is) should come out dry. Remove from the oven, and allow to cool down until warm. Meanwhile, make the frosting.
  • Make the cream cheese frosting. In a medium bowl, add the cream cheese, melted butter, milk, vanilla, and powdered sugar, and mix until combined and smooth. Pour the frosting over the top of the cinnamon rolls when they're still warm so it can melt into the rolls. Use a spatula to spread the frosting over the warm rolls, top with extra Oreos and enjoy!

Notes

Overnight Instructions: follow the recipe through "step 2" then place the covered bowl in the refrigerator to rise overnight. The next morning, take the bowl out of the refrigerator, allow the dough to come to room temperature (about 40-60 minutes sitting on the counter) then follow the recipe starting with step "step 3".
Storing Instructions: store your cinnamon rolls at room temperature for 1-2 days, unless your kitchen is very hot, in that case store them in an air-tight container in the refrigerator for up to 3-4 days, or in the freezer for up to 6 months. Keep in mind that all baked goods are best when eaten fresh and straight out of the oven as they tend to naturally dry up overtime. When refrigerated, baked goods tend to dry up even quicker. Your best option (if not eating these within 1-2 days at room temp) would be to freeze any leftovers, and microwave them when you're ready to eat them.

Nutrition

Calories: 493kcalCarbohydrates: 72gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 62mgSodium: 86mgPotassium: 185mgFiber: 3gSugar: 36gVitamin A: 597IUVitamin C: 0.01mgCalcium: 66mgIron: 3mg
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